Nutrition Facts
Serving Size 1/4 pouch (1.2 g)
Servings Per Container: 24
| Amount Per Serving | % Daily Value* |
|---|---|
| Calories 5 Calories from Fat 0 | |
| Total Fat 0 g | 0% |
| Saturated Fat 0 g | 0% |
| Trans fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 20 mg | 1% |
| Total Carbohydrate 1 g | 0% |
| Dietary Fiber 0 g | 0% |
| Sugars 1 g | |
| Protein 0 g | |
| Vitamin A | 0% |
| Vitamin C | 15% |
| Calcium | 2% |
| Iron | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| Calories | 2,000 | 2,500 | |
|---|---|---|---|
| Total Fat | Less than | 65 grams | 80 grams |
| Saturated Fat | Less than | 20 grams | 25 grams |
| Cholesterol | Less than | 300 mg | 300 mg |
| Sodium | Less than | 2,400 mg | 2,400 mg |
| Total Carbohydrate | 300 grams | 375 grams | |
| Dietary Fiber | 25 grams | 30 grams |
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Skim milk powder, ascorbic acid, active
lactic bacteria and yeasts.
Directions:
Use 5 g of starter per litre or quart of milk.
1.Heat one litre or quart of vitamin A & vitamin D fortified 2% milk to 180 F° (82 C°) or bring to the boiling point. Cool to 73-77°F (23-25°C).
2.Dissolve 5 g of culture in a small amount of the cooled milk in a cup. Pour back into the litre or quart and mix well.
3.Pour the inoculated milk into a clean container, cover and let stand at room temperature until curd forms. (Approximately 24 hours)
4.Refrigerate about 8 hours to stop the process
5.Stir to liquefy and enjoy. Always store kefir in the refrigerator.
This product is manufactured in a facility that manipulates products that contain wheat, soy, eggs, milk and fish (including shrimps).
